Wave Bento

Year by year

Inspections

1. Aug 28, 2025 Routine Score 92
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine concentration in sanitizer bucket was greater than 200 PP.M. This was corrected to 100 PP.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed parasitic destruction letters to be outdated. Contact supplier and obtain an updated parasitic destruction letter and include the species of fish. Maintain updated letter on file.

     Code MN Rule 4626.0355B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair leaking faucet at 3-comp sink in back room.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop laying in bottom of mop sink. Hang mop to dry with mophead facing bottom of mop sink.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Inside a bulk rice bin observed a scoop without a handle being used to scoop bulk rice. Obtain and use a scoop that has a handle. Store scoop in such a manner that the handle is not in contact with the food product.

     Code MN Rule 4626.0275B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed various TCS foods on ice as well as sushi rice under time as public health control. Establishment is only open from 10:30 AM - 1:00 PM and all food is discarded at the end of service. Written procedures for using time as public health control were available but were outdated. Fill out attached time as public health control form and keep on site.

     Code MN Rule 4626.0408A

2. Sep 24, 2024 Follow-Up Score 96
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Chlorine concentration in sanitizer bucket corrected to 100 PPM.

     Code MN Rule 4626.1620

3. Aug 20, 2024 Routine Score 84
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed sanitizer bucket wtth bleach to be around 500 PPM. Operator dumped out bucket and remade sanitizer solution. Retest was performed and bucket observed to contain 100 PPM bleach. Maintain sanitizer bucket of bleach between 50-200 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed parasitic destruction letters to be outdated. Contact supplier and obtain an updated parasitic destruction letter and include the species of fish. Maintain updated letter on file.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED VARIOUS TCS FOODS ON ICE AS WELL AS SUSHI RICE UNDER TIME AS A PUBLIC HEALTH CONTROL PROCESS. PER OPERATOR, BUSINESS IS OPEN 3 HOURS DAILY AND ALL FOOD IS DISCARDED AT THE END OF SERVICE. NO WRITTEN PROCEDURES FOR USING TIME AS PUBLIC HEALTH CONTROL WERE NOTED ON THE PREMISE. AN EXAMPLE OF A TPHC FORM IS BEING SENT TO THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed frozen fish being thawed in a bus tub of standing water. Thaw frozen fish by one of the methods listed above.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed a container of cooked chicken nuggets stored overnight in cooler at a temperature of 56*F. Maintain cold TCS foods at 41*F or less. Chicken nuggets discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked chicken nuggets were being cooled in a deep, plastic wrap covered pan. Nuggets were still at 56*F overnight. Cool TCS foods in shallow uncovered containers. Hot TCS foods to cool rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in another 4 hours.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Handsink in back room was physically blocked - there was no access to it for handwashing. Keep all hand wash sinks accessible for hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on facility prep tables and counters. Store wet wiping cloths in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

4. Aug 20, 2024 Routine Score 84
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED VARIOUS TCS FOODS ON ICE AS WELL AS SUSHI RICE UNDER TIME AS A PUBLIC HEALTH CONTROL PROCESS. PER OPERATOR, BUSINESS IS OPEN 3 HOURS DAILY AND ALL FOOD IS DISCARDED AT THE END OF SERVICE. NO WRITTEN PROCEDURES FOR USING TIME AS PUBLIC HEALTH CONTROL WERE NOTED ON THE PREMISE. AN EXAMPLE OF A TPHC FORM IS BEING SENT TO THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed a container of cooked chicken nuggets stored overnight in cooler at a temperature of 56*F. Maintain cold TCS foods at 41*F or less. Chicken nuggets discarded.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed sanitizer bucket with bleach to be around 500 PPM. Operator dumped out bucket and remade sanitizer solution. Retest was performed and bucket observed to contain 100 PPM bleach. Maintain sanitizer bucket of bleach between 50-200 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Handsink in back room was physically blocked - there was no access to it for handwashing. Keep all hand wash sinks accessible for hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Observed parasitic destruction letters to be outdated. Contact supplier and obtain an updated parasitic destruction letter and include the species of fish. Maintain updated letter on file.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked chicken nuggets were being cooled in a deep, plastic wrap covered pan. Nuggets were still at 56*F overnight. Cool TCS foods in shallow uncovered containers. Hot TCS foods to cool rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in another 4 hours.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed frozen fish being thawed in a bus tub of standing water. Thaw frozen fish by one of the methods listed above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on facility prep tables and counters. Store wet wiping cloths in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

5. Sep 5, 2023 Follow-Up Score 96
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     OBSERVED THE MENU BOARD AND MENUS TO BE MISSING A DISCLOSURE STATEMENT STATING CERTAIN FOODS ARE RAW OR UNDERCOOKED. IN ADDITION, AN ASTERISK NEXT TO THE REFERENCED ITEMS ON THE MENU DIRECTING THE CONSUMER TO A FOOTNOTE STATING THE FOOD IS RAW OR UNDERCOOKED IS MISSING TOO. PROVIDE APPLICABLE DISCLOSURE STATEMENT AND ASTERISKS AS NEEDED.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED VARIOUS TCS FOODS ON ICE AS WELL AS SUSHI RICE UNDER A TIME AS A PUBLIC HEALTH CONTROL PROCESS. PER OPERATOR, BUSINESS IS OPEN 3 HOURS DAILY AND ALL FOOD IS DISCARDED AT THE END OF SERVICE. NO WRITTEN PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL WERE NOTED ON THE PREMISE. AN EXAMPLE OF A TPHC FORM IS BEING SENT TO THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A

6. Aug 23, 2023 Routine Score 84
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     OBSERVED THE MENU BOARD AND MENUS TO BE MISSING A DISCLOSURE STATEMENT STATING CERTAIN FOODS ARE RAW OR UNDERCOOKED. IN ADDITION, AN ASTERISK NEXT TO THE REFERENCED ITEMS ON THE MENU DIRECTING THE CONSUMER TO A FOOTNOTE STATING THE FOOD IS RAW OR UNDERCOOKED IS MISSING TOO. PROVIDE APPLICABLE DISCLOSURE STATEMENT AND ASTERISKS AS NEEDED.

     Code MN Rule 4626.0442B

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     OBSERVED A SANITIZER BUCKET TO BE > 200 PPM BLEACH. OPERATED DUMPED OUT BUCKET AND REMADE SOLUTION. A RETEST WAS PERFORMED AND CONCENTRATION WAS FOUND TO BE AT 100 PPM BLEACH.

     Code MN Rule 4626.1620

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     OBSERVED NO TRACKING MECHANISM IN PLACE FOR RECORDING ILL EMPLOYEES. AN EXAMPLE OF AN EMPLOYEE ILLNESS LOG IS BEING SENT OUT WITH THE INSPECTION REPORT. MAINTAIN AN EMPLOYEE ILLNESS LOG ON SITE.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED THE INTERIOR OF THE ICE MACHINE TO HAVE BLACK BIOFILM BUILDUP. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED NO BLEACH TEST STRIPS PRESENT. OBTAIN AND MAINTAIN BLEACH TEST STRIPS ON SITE.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     OBSERVED ONE OF THE PARASITE DESTRUCTION LETTERS (MEGA BLUE CORP), TO BE MISSING THE SPECIES OF FISH ON THE LETTER. CONTACT SUPPLIER AND OBTAIN AN UPDATED AND ACCURATE PARASITE DESTRUCTION LETTER. MAINTAIN UPDATED LETTER ON FILE.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED VARIOUS TCS FOODS ON ICE AS WELL AS SUSHI RICE UNDER TIME AS A PUBLIC HEALTH CONTROL PROCESS. PER OPERATOR, BUSINESS IS OPEN 3 HOURS DAILY AND ALL FOOD IS DISCARDED AT THE END OF SERVICE. NO WRITTEN PROCEDURES FOR USING TIME AS PUBLIC HEALTH CONTROL WERE NOTED ON THE PREMISE. AN EXAMPLE OF A TPHC FORM IS BEING SENT TO THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED THE BACK SINK TO HAVE PAPER TOWELS BUT LOCATED ON THE SHELVING UNIT ACROSS FROM THE HAND SINK. A PAPER TOWEL DISPENSER WAS NOT MOUNTED ON THE WALL ABOVE THE HAND SINK. INSTALL AND SECURE A PAPER TOWEL DISPENSER ON THE WALL ABOVE THE HAND SINK.

     Code MN Rule 4626.1515